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- Peel the asparagus and cook in boiling water and butter for +/- 3 minutes (depending on the thickness of the asparagus).
- Cut the asparagus and strawberries into equal-sized pieces.
- Mix the asparagus, frisee salad and shiso leaves with a dash of raspberry vinegar and a splash of olive oil and season.
- Divide among 4 plates and top with the strawberries, the pieces of smoked eel and the puffed buckwheat (or sesame seeds).
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Ingredients
for
4
persons
person
4 white asparagus
8 beautiful, large Hoogstraten Strawberries
Dash of raspberry vinegar
2 handfuls of fine "frisee" salad
120 g smoked eel
Dash of fine olive oil
A few leaves of shiso (Japanese mint)
1 tbsp puffed buckwheat or toasted sesame seeds
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Combine our juicy strawberries with asparagus, for a savory appetizer? Definitely a must!
10
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- Peel the asparagus and cook in boiling water and butter for +/- 3 minutes (depending on the thickness of the asparagus).
- Cut the asparagus and strawberries into equal-sized pieces.
- Mix the asparagus, frisee salad and shiso leaves with a dash of raspberry vinegar and a splash of olive oil and season.
- Divide among 4 plates and top with the strawberries, the pieces of smoked eel and the puffed buckwheat (or sesame seeds).
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- Peel the asparagus and cook in boiling water and butter for +/- 3 minutes (depending on the thickness of the asparagus).
- Cut the asparagus and strawberries into equal-sized pieces.
- Mix the asparagus, frisee salad and shiso leaves with a dash of raspberry vinegar and a splash of olive oil and season.
- Divide among 4 plates and top with the strawberries, the pieces of smoked eel and the puffed buckwheat (or sesame seeds).
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.